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Tuki recipe

From the pond to the pan, from the paddock to the plate, Tuki rural produce offers food with flavour: trout grown in spring water and pasture-fed lamb. Dine in rustic stables or alfresco overlooking the ponds and splendid landscape.

Classic trout meuniere Lake House recipe

Fresh deliveries of Tuki trout arrive at Lake House daily.

Meuniere means 'millers wife' and refers to the little amount of flour a miller's wife would have on her hands when dealing with the fresh trout.

One 250gm+ cleaned trout per person
Salt pepper
1/2 cup of seasoned flour on a sheet of greaseproof paper
Clarified butter

Preparing the fish

Using scissors, trim fins and tails.

Dry the fish, season the cavities with salt and pepper. Dust them very lightly in flour. Shake off the excess. Saute them in clarified butter for about 5 minutes per side. For fish over 250gms place the pan into a 180C pre heated oven for a further five minutes. The fish are done if flesh separates from bone at the ridge of the back.

At Lake House these are served with toasted almonds, wilted spinach and lemon.

When you catch your fish at Tuki and stay to enjoy them, they are presented fully filleted at your table.

Regional wine match: Zig Zag riesling 2003